Restaurants

In addition to Colletta's own superb Osteria there are several other delightful restaurants in the immediate vicinity in the Val Pennavaire, which is roughly the area stretching from Nasino a few kilometres north of Colletta, down to Cisano sul Neva this side of the Autostrada toll. You will find that many restaurants pride themselves on their preparation of traditional Ligurian specialities. The SlowFood movement also has a great influence throughout this area, and many restaurants display the characteristic emblem of the snail. The idea is that you can’t hurry the growth, the preparation or the consumption of food without losing nourishment, flavour and enjoyment.

Restaurants are not the only places where you can eat out. There are also many feste and sagre at which you can eat cheaply and well. If you are a real foodie you can enrol with HomeFood and attend dinner parties at the homes of approved hosts!

You are welcome to contribute reviews of restaurants.

Eating out in Italy

The general format of a meal in the ristoranti is to have either or both an antipasto and a primo, followed by a secondo, and then maybe a dessert – always followed by a coffee to finish up, and perhaps a digestivo (a grappa, amaro or limoncino). You will drink some wine and some mineral water, natural or gassed. If you want any accompaniments, like vegetables, with your secondo then you must order them specifically. They will normally be served cold. Bread will be brought to the table, but not butter. The coffee will be the tiny strong black Italian style of espresso. Children generally eat the same sorts of thing as the adults. In a Pizzeria, however, anything goes.

In high season you need to book your table, even at lunchtime, to be sure of getting in. For some festival meals, like at Easter and New Year, you need to book well in advance.

In the hinterland of Liguria, there is not usually much fish on offer, but typically there is rabbit (coniglio), wild boar (cinghiale) and perhaps deer (cervo/capriolo) or goat (capra), as well as the more common meats like veal (vitello), beef (manzo) and pork (maiale). Sometimes there is chicken (pollo), and occasionally duck (anatra). Artichokes (carciofi) and mushrooms (funghi) are used a lot when in season.

In many of the retaurants that don’t present you with a detailed menu you will be asked if you want antipasto, and if you do you will be served with a succession of up to seven small dishes, varying according to the season and the house specialities. If you want, you can wait until after the antipasto before ordering anything else.

The upmarket restaurants generally have professional chefs, but the more homely ones generally have the family members or locals doing the cooking and serving.

Generally waiters are paid a proper wage and even though it is rare to see a service charge added to a bill tipping is not the semi-compulsory practice that it is in the UK and in the USA in particular. However, it is a nice gesture to show your appreciation - especially if you would like a warm welcome next time you pay a visit! Note, however, that there is often a small cover charge ('pane e coperto') per person, but this is nothing to do with service - think of it as hiring the table and the cutlery for the duration of your meal!

Osteria Trapassatomoderno -  Osteria Trapassatomoderno
Scola -  Ristorante Albergo**
Gin -  Ristorante Albergo ***
Da Ferruccio -  Agriturismo
Costa -  Trattoria
Torre Pernice -  Ristorante Pizzeria
Peperoncino Rosso -  Pizzeria Braceria
Sport -  Ristorante
Il Torchio -  Ristorante
U Rundo -  Ristorante
Fenice -  Osteria and Pizzeria
Le Cascate -  Ristorante/Bar
Gli Archivolti -  Ristorante
Usteria du Burgu -  Osteria
Mammamia -  Pizzeria
Further afield -  Outside the valley
Reviews -  About reviews